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What is a Tea Taster ?

A "Tea Taster" is the end result, the end product, of years and years of very specialized training which comes toward the close of a career of even more specialized experience within the tea industry. He or she has elevated tea evaluation to more than a science; the "Tea Taster" has raised it to an art. The "Tea Taster" has honed all five senses to the point where they act in unison, simultaneously, as one sense organ whose sole purpose is to make an evaluation, a judgment, on one specific tea at a time (though hundreds of teas may be cupped or tasted during a single day). A "Tea Taster" uses the senses of smell, sight, touch, taste and hearing to form subjective and objective decisions about tea based on the comprehensive information his/her sense organs report.

Before a "Tea Taster" can begin to cup tea, the tea must first be potted. The samples of tea are brought to the cupping table (a round table with a lazy Susan top). They are organized by number around the table. Kettles of steaming water are close at hand A "Tea Taster's" lidded cup and bowl are positioned at each numbered setting. The dry leaf is then placed in the bowl and examined carefully. The dry leaf is then placed into the cup. Boiling water is added and the lid is placed on the cup to retain the heat. The infusion is then timed for 6 minutes. The tea liquid (or tea liquor) is then drained completely from the lidded cup back into the bowl. The lidded cup is then turned upside down, thus allowing all of the infused or wet leaf to drop onto the lid. The wet leaves are then examined very carefully, again. Now the "Tea Taster" examines the tea liquor for color and aromatics. Finally, the "Tea Taster," using a special and exact spoon, spoons the tea with a sound which to the outsider represents slurping. This slurping sound is caused by the tea being sucked into the mouth at the exact speed of 125 miles per hour. At this speed, the tea explodes at the back of the palate, forming minute mist particles. These particles tell a story about the tea in volumes to the "Tea Taster." That is all that is needed. One spoonful. The tea is then expectorated into a gaboon and the "Tea Taster" turns the table and begins anew with another cup of tea.

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